Miele DGC 6660 Operating Instructions Manual page 105

Roasting
Combi mode
The lower the temperature in the oven compartment, the
longer the cooking process and therefore the more tender the
result.
Roast the meat on the rack with the universal tray underneath.
This will catch any juices and these can be used later to
make gravy or a sauce.
Adding steam stops the surface of lean meat from drying out.
It will become very tender if cooked in 5 to 6 stages.
In cooking stage 1 the oven compartment and the rack with
the universal tray underneath are pre-heated.
In cooking stage 2 the meat is browned.
In cooking stage 3 the oven compartment is heated up to the
appropriate maturing temperature (55 °C) for the meat.
In cooking stage 4 a maturing phase is carried out which
enables the meat to attain its optimum tenderness.
In cooking stage 5 the meat is cooked to the required degree
of doneness.
When roasting fatty meat with crackling, we recommend
carrying out cooking stage 1 at a high temperature to render
the fat and brown the crackling. Cooking stage 2 is carried
out at a lower temperature and with medium moisture. The
temperature is increased again in the third cooking stage to
achieve a crispy and brown crackling.
For braised meats, the oven compartment and the rack with
the universal tray underneath are pre-heated in cooking stage
1.
The meat is browned in cooking stage 2.
In cooking stage 3 the meat is braised at an oven
temperature of 100 °C with 84 % moisture.
Poultry should be cooked in cooking stage 1 at a high
temperature and with more moisture to render the fat.
The temperature is increased in cooking stage 2.
In cooking stage 3 the poultry is browned.
For more information about relevant settings, please refer to
the following roasting chart.
105